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Vegan Caesar Salad

November 20, 2012 by epicureanvegan

Vegan Caesar Salad -- Epicurean VeganI’m thrilled to have Caesar salad again! (I’m still waiting for the perfect vegan Parmesan cheese to hit the shelves . . . but this salad is still delicious without it). This recipe makes about 2-1/2 cups, so feel free to halve it. I just didn’t want to have 1/2 a box of silk tofu leftover and forgotten in the fridge. I even used 6 hearts of romaine and still had a lot of dressing left!

INGREDIENTS:
2 cloves garlic, cut into pieces
12-oz pkg. firm silken tofu
3 Tbs lemon juice
1/8 C olive oil
2 Tbs capers
4 tsp caper juice/brine
1/2 tsp mustard powder
Dash of sugar
Salt and pepper
6 Romaine hearts, chopped
Croutons

DIRECTIONS:
Combine all of the dressing ingredients in a food processor, and process until smooth. Use enough dressing to just coat the romaine and serve with croutons. It’s that easy! Enjoy!

Vegan Caesar Salad
 
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I'm thrilled to have Caesar salad again! (I'm still waiting for the perfect vegan Parmesan cheese to hit the shelves . . . but this salad is still delicious without it). This recipe makes about 2-1/2 cups, so feel free to halve it. I just didn't want to have ½ a box of silk tofu leftover and forgotten in the fridge. I even used 6 hearts of romaine and still had a lot of dressing left!
Author: Epicurean Vegan
Ingredients
  • 2 cloves garlic, cut into pieces
  • 12-oz pkg. firm silken tofu
  • 3 Tbs lemon juice
  • ⅛ C olive oil
  • 2 Tbs capers
  • 4 tsp caper juice/brine
  • ½ tsp mustard powder
  • Dash of sugar
  • Salt and pepper
  • 6 Romaine hearts, chopped
  • Croutons
Directions
  1. Combine all of the dressing ingredients in a food processor, and process until smooth. Use enough dressing to just coat the romaine and serve with croutons. It's that easy! Enjoy!
3.4.3177

 

 

Filed Under: Sides Tagged With: capers, croutons, fast and easy, garlic, romaine, silken tofu, Vegan Caesar dressing, Vegan Caesar Salad

Seitan Piccata with White Wine and Capers

January 30, 2010 by epicureanvegan

Seitan Piccata with White Wine and Capers -- Epicurean VeganI LOVE this recipe! It is so full of flavor, easy to make and absolutely delicious. My husband has already claimed the leftovers for his breakfast tomorrow!

(Update: I made this with a sliced Field Roast and it was wonderful!)

INGREDIENTS:
6 large pieces plain seitan (about a pound–I used Westsoy in the blue box and just broke it up into small pieces)
Whole wheat flour for dredging (about 3/4 C)
1/4 C olive oil
1/2 C diced shallots
1/2 C diced onion
1 tsp chopped garlic
1/4 C drained capers
1 C dry white wine
1/4 C lemon juice
1 C vegetable broth
2 Tbs all-purpose flour
4 Tbs soy margarine (Earth Balance)
1 C chopped fresh parsley
1/2 tsp sea salt
1/2 tsp black pepper

DIRECTIONS:
Dredge the seitan in the whole wheat flour, shaking off the excess. Heat 2 Tbs olive oil over high heat in a large skillet. Add the seitan and saute until crisp and tender, about 30 seconds per side.

Seitan Piccata with White Wine and Capers -- Epicurean VeganTransfer seitan to a plate. Heat the remaining 2 Tbs oil in the same skillet. Add the scallions, onions, garlic, and capers and saute, stirring frequently, until softened, 1-2 mins. Add the wine, and cook, stirring frequently, until reduced by half. Whisk in the lemon juice, and cook until sauce has reduced a bit more, 1-2 mins. Whisk in broth and the all-purpose flour and bring to a boil. Reduce heat and simmer for 1 min to thicken. Whisk in the margarine, parsley, salt and pepper.

Seitan Piccata with White Wine and Capers -- Epicurean VeganPour over seitan and serve immediately. (I added the seitan to the pan and coated it with the sauce). This sauce was so rich and lemony…enjoy!

Recipe source: The Kind Diet

Filed Under: Dinners Tagged With: capers, easy, piccata, seitan, Vegan

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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